Courses with Ringo Au-Yeung

​JSA - Manju Art Instructor Certificate Course

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Manju Art Instructor Certificate Course

 

Date: 23 & 30/11 (Wednesday)

Time: 10:00am - 5:30pm
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$9,830

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JSA was the first in Japan to hold a course specialising in Nerikiri, Mizugashi, and Higashi, and they continue to be very popular both in Japan and overseas. The JSA Manju Art (まんじゅうアート™) Certificate Course is the first course of this kind in Japan. Manju (まんじゅう) was introduced from China in the Kamakura period and has developed into a unique culture in Japan. In this course, you will be able to create your one-of-a-kind Manju Art, by learning the traditional techniques of steamed Manju and grilled Manju and incorporating Nerikiri Art techniques and JSA's original techniques. This course specialises only in "Manju", among other Japanese confectioneries. You can acquire the skills as a lecturer in 6 lessons, including five types of Momoyama (桃山), Rikyu (利休), Karukan (かるかん), Sweet Potatoes (薯蕷), and Milk Manju (ミルクまんじゅう) in 2 days. This course has comprehensive content where you can learn 13 kinds of works and more than 40 kinds of techniques. While we are paying much attention to the traditional culture, this course also teaches JSA's highly artistic modelling design skills. While simplicity and appearance are important, "As a Japanese, I want to preserve the traditional techniques, background, and delicacy of Wagashi, which have a long history." With that in mind, this course will be supervised by a Japanese confectionery craftsman, following Nerikiri Art, Mizugashi Art, and Higashi & Hannamagashi courses we have developed. This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathised with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course. Mr Naito said that the works in this Manju Art course arrange the world of various Manju, which are familiar from formal gifts of Japanese sweets to snacks for every day, in the style of the JSA. Traditional ingredients and techniques are used to support the base of the dough and bean paste, and the design is something new that is rarely seen in Japanese sweets. There is a wide variety of courses, from basic to advanced, which are beautiful to look at and delicious to eat! He would appreciate it if students could learn a lot from this course and share these new designs of Japanese sweets with as many people as possible. Course Details: Lesson 1 - Momoyama (桃山) You will learn how to make Momoyama Manju, which is as delicate and gorgeous as Nerikiri Art. You will learn how to make Momoyama Manju dough, colour the dough, and filling, use Japanese confectionery tools, modelling (hydrangea, sunflower, Nadeshiko 撫子), and baking method. Lesson 2 - Milk Manju Learn about Western-style milk buns' three-dimensional design and branding with a moist, buttery flavour. Using familiar tools, you will be able to brand the shape freely. You will learn how to make milk Manju dough, colouring the dough, familiar patterns of Manju dough, fillings, three-dimensional modelling (heart and cat two types), baking, and branding. Lesson 3 - Rikyu Manju Learn how to make Rikyu steamed buns, said to be loved by Japanese tea saint Sen Rikyu. While using brown sugar, we will create a cute design that is typical JSA. The class will also teach the alternative way of making Karinto Manju (かりんとう). You will learn to make Rikyu Manju (brown sugar) dough, colour the dough, make fillings, draw patterns, paint, shape (squirrels, stumps, acorns), steam Manju, and make Karinto Manju. Lesson 4 - Karukan Roll Learn how to make fluffy Karukan dough and learn how to roll Karukan Rolls. The Karukan Roll with the Japanese patterns of camellias and clouds. It is a Japanese confectionery that looks like art and is not sold anywhere else. You will learn how to make Karukan dough, how to colour the dough, how to draw patterns, how to steam, how to make bean paste suitable for the rolls, how to make matcha bean paste, and how to roll with bean paste. Lesson 5 - Sweet Potato Manju ~New Year~ We will make Sweet Potato Manju, which is often used as a gift for weddings and celebrations, with a design perfect for the New Year. The content is worth learning, with plenty of elements of Nerikiri Art, such as how to paint for a plump finish, filling with a red and white pattern on the cross-section, and modelling using a triangle rod, ball modelling tool, and scissors. You will learn how to make Sweet Potato Manju dough, colour the dough, colour the bean paste, how to make red and white bean paste, wrapping technique, sculpting (crane, snapper, and bell), and modelling using triangle rod and scissors, and painting to create a three-dimensional piece. Lesson 6 - Graduation Work This lesson will use the techniques learned in the last five lessons to make two original designs of Sweet Potato Manju within the time limit. In the graduation work, you can think about your original design and time allocation, so it will be a necessary skill training to create your lessons. After passing the graduation exam, you can immediately work as a lecturer. ​ - Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$9,830 (including tuition fee, ingredients, tools, coursebook, certification and 3 x free recipes for your class) - Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members) *The coursebooks are available in Chinese only.

​JSA - ​Japanese Nerikiri Art Master Certificate Course

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​Japanese Nerikiri Art Master Certificate Course

Date: 7 & 14/12 (Wednesday)

Time: 10:00am - 5:00pm
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$13,100

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Japanese Nerikiri Art Master Certificate Course is designed for instructors who have completed the Japanese Wagashi Art Instructor Certificate Course and want to learn advanced techniques. In the course, you will also further learn the techniques of "tong" (scissors), "needle-cutting" (needle chopsticks), and "chopsticks-cutting" (chopsticks), in addition to applying the methods that you learned in the foundation course. Moreover, you will learn how to use KONASHI (こなし), UIRO, YOKAN, AGAR AGAR and other new ingredients to make Wagashi.​​ This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course. Mr Naito said that Wagashi reflect the four seasons of Japan visually. The advanced course will focus on the most refined "traditional techniques" underpinning the Wagashi world. He hopes everyone can learn more advanced techniques and work with JSA to convey the profoundness of Wagashi and the charm of Japan! Lesson 1 Learn basic techniques such as using triangle rod and muslin gauze modelling techniques, and use the new tool "Bamboo Sasara" (ささら) to create three-dimensional flowers. - Lisianthus / Peony / Camellia Lesson 2 Learn how to create a weave pattern with bamboo and how to make jelly clear Wagashi using Agar Agar. - Hydrangea / Tanzaku / Galaxy Lesson 3 Learn how to make and colour the outer skin that makes with Uiro and create various shapes. - Clematis / Masari grass (Chrysanthemum) / Square Bag~Sakura~ Lesson 4 Learn how to create three-dimensional chrysanthemums using ball tool and triangle rod and how to make Yokan. - Chiyomi grass (Chrysanthemum) / Tamagiku / Chrysanthemum Lesson 5 Learn to use needle cutting techniques to express the soft and delicate lines of petals and wings. - Narcissus / Butterfly / Lily of the Valley Lesson 6 Three kinds of artistic chrysanthemums making using Tong cutting (scissors) and chopsticks cutting. - Scissors Chrysanthemum 2 Types (Scissors) / Tsumami Chrysanthemum (chopsticks) ​- Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$13,100 including 1. Tuition Fee: HK$8,500 2. Ingredients, Tools & Coursebook: HK$4,600 ​*How to become a JSA Japanese Wagashi Art Advanced Certified Instructor? - First, take the JSA Wagashi Art Instructor Advanced Course (6 lessons totalling 12 hours). (If a certificate of course completion is needed, an additional issuance fee of HK$750 is required.) - Obtaining the course completion certificate proves that you have completed the course only. It does not mean that you have officially become an instructor of the Japanese Nerikiri Art Master Certificate Course. However, you can use the techniques learned in this advanced course to open your interest classes, etc. - The Master Instructor Certification Exam will be held on a different date. (An additional examination fee of HK$750 is required, and the exam is once a year) - After passing the examination, you can start to teach the Japanese Nerikiri Art Master Certificate Course as a Master Instructor. (An additional registration fee of HK$1,500 and a Master Instructor annual membership fee of HK$900 are required) - For the Master Instructor's annual membership fee, you only need to pay the difference if you currently are a JSA member. - The Master's certificate is issued in card format, which can be used as your business card during classes. ​*The coursebooks are available in Chinese only.

​JSA - Japanese Nerikiri Art Instructor Certificate Course

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Japanese Nerikiri Art Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 6:00pm

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$11,860

In just 12 hours, you will learn 52 different Nerikiri techniques by making 17 workpieces. This certificate course is very suitable for beginners. It starts with the most basic skills - including making Nerikiri with bean paste, covering and dyeing skills, filling making, and using triangle bar and other traditional tools. Wagashi has a history of more than 1,000 years and reflects Japanese traditional culture. The captured four seasons are perfectly presented by those cute and modern 'Nerikiri' art. It has been passed down through a long history under the influence of Japanese exquisiteness and sensibility. Therefore Wagashi can be said to be the most representative of the Japanese spirit, and it is the proudest pastry of the Japanese.   In these six lessons, you will gain the skills necessary to become a lecturer. This course will focus on the Nerikiri, one of the wagashi styles, and you will learn how to use various shaping tools to present Japan's colourful seasons and traditional culture.   This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course.   Mr Naito said that Wagashi is full of Japanese culture and the wisdom left by predecessors. He Hopes everyone can enjoy the fun of making Wagashi and spread the beauty and excellence of Wagashi with JSA. Lesson 1 "Spring - sakura filling" Lesson 2 "Summer - plum filling" Lesson 3 "Autumn - pumpkin filling" Lesson 4 "Winter - bean-paste filling" Lesson 5 "Creation - black sesame filling" Lesson 6 "Graduation work" ​- Course Duration: 2 hours ⅹ 6 lessons (12 hrs in total) - Course Fee: HK$11,860 including 1. Tuition Fee: HK$6,800 2. Ingredients, Tools & Coursebook: HK$3,560 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members) *The coursebooks are available in Chinese only.

​JSA - Higashi & Hannamagashi Instructor Certificate Course

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Higashi & Hannamagashi Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 4:30pm (first day)

           10:00am - 3:30pm (second day)

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$8,600

It is a very fulfilling course where you can learn 40 different techniques by doing 17 works. And while valuing traditional culture, it will be a course where you can learn design with high artistic quality like JSA. ​In this course, you can learn the techniques of making Higashi (dried sweet) and Hannamagashi (half-raw sweet) dry and containing very little moisture, thus keeping relatively longer than other wagashi. In these six lessons, you will gain the skills necessary to become a lecturer. ​Easiness and appearance are the keys to making Higashi and Hannamagashi. But as in Japanese culture, it is essential to carefully protect Japanese sweets' traditional techniques, background, and delicacy with a long history. Based on this idea, this course is jointly designed and supervised by Japanese sweets craftsmen following the practice of the "Japanese Nerikiri Art Certificate Course" and "Mizugashi Art Certificate Course. This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course. Mr Naito said, "this course is a combination of traditional Higashi and Hannamagashi techniques and a new technique developed independently, and is designed with a focus on the four seasons and art. We make Higashi and Hannamagashi with different finishes depending on the temperature and humidity in an easy way to make at home. In recent years, the number of artisans who make Higashi and Hannamagashi has decreased yearly. However, it is a traditional Japanese sweet with a long history. I sincerely hope that everyone can learn and enjoy this incredible conventional Japanese culture of Japanese confectionery through this course." ​Lesson 1 "Uchiwa rice crackers" Lesson 2 "Rakugan" Lesson 3 "Unpei" Lesson 4 "Ishii (Matsuro)" Lesson 5 "Suhama" Lesson 6 "Graduation work" ​- Course Duration: 6 lessons (8 hours in total) - Course Fee: HK$8,600 including 1. Tuition Fee: HK$4,600 2. Ingredients, Tools & Coursebook: HK$2,500 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members) ​*The coursebooks are available in Chinese only.

​JSA - Mizugashi Art Instructor Certificate Course

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Mizugashi Art Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 5:30pm

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$12,400

Originally "Mizugashi" was used to describe fruits. However, in recent years, it has also been used to refer to water-rich jelly or Arrowroot-starch Mochi with high water content or having a refreshing look.  Although most people think that Wagashi is something you buy at shops, as long as you learn step by step, even beginners can make beautiful Wagashi just like the one in the shop. This course will produce 16 works in 12 hours and teach 40 techniques for MIZUGASHI. Even inexperienced beginners can learn from the basics and master the necessary skills to become an instructor through 6 lessons. This course focuses explicitly on Mizugashi among Wagashi. In six lessons, you will learn how to make Yokan, Kuzumanju, Kingyoku Kan, Yoshino Kan, Mizore Kan, Awayuki Kan and a method of perfectly presenting the four seasons and traditional culture of Japan in a refreshing and "cool" way. To enable students to learn the traditional techniques from the basics, understand the origin and background of Wagashi, and be confident and active in this field after graduation, JSA specially invited Mr Takayuki Naito, a craftsman with traditional techniques and knowledge, to jointly design this course. This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course. Mr Naito said that the works in this course range from traditional Mizugashi to uncommon materials in Wagashi making. The design is more focused on showing the four seasons and artistry. Since the course uses conventional wagashi ingredients and traditional techniques, the work is exquisite in appearance and delicious in taste, making it an enjoyable course to learn. Please join hands with us to allow more people to teach, make, and taste the Wagashi that represents the unique traditional Japanese culture, connect the past and the future, and carry forward and pass on it. Course Details: Lesson 1 - Raindrop~Goldfish Bowl Jelly~ You will learn how to use Agar, how to make raindrop cake, how to make yokan, how to colour, how to use mould, how to inject, etc. Lesson 2 - Shaped Candy ~Butterfly・Ayu・Sakura・Leaf~ You will learn four kinds of Han Namagashi with refreshing taste and bright colours: Cold Ice, Bright Dried Kingyoku, Mijin Kan, KohakuTo. In addition, you will learn how to add lemon, sakura and matcha flavours to the Kashi. Lesson 3 - Summer Festival~Japanese Round Fan・Water balloon・Summer Night Sky~ You will learn how to make Kuzimanju and Yoshino Kan by using Yoshinohonkuzu. Lesson 4 - Early Summer Flowers~Water Peony・Peony・Hydrangea~ You will learn how to make Awayuki Kan and Mizu Yokan and use various techniques to express the flowers of early summer. Lesson 5 - Four Seasons~Spring・Summer・Autumn・Winter~ In this lesson, four different patterns will be made in a single piece of yokan mould. The Yokan will change into a series showing the transition of the seasons, which will look like a piece of artwork. In addition, you will learn how to make small parts, how to stick them, how to make Kingyoku Kan with high transparency, etc. Lesson 6 ~Graduation Work~ This lesson will use the techniques learned in the last five lessons to make an original design Mizugashi. Since the work is also an exam for graduation, several requirements will follow. By attending exams in the course, you can start classes as an instructor immediately after graduation. (Including the Mizugashi Art Certificate course).  ​- Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$12,400 including 1. Tuition Fee: HK$8,500 2. Ingredients, Tools & Coursebook: HK$2,400 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members) ​*The coursebooks are available in Chinese only.